Ingredients
melted
1"
such as Hershey’s, separated into 12 pieces
S'mores-Stuffed Cookies
Delish (Anna Painter)
| Serves | Prep | Total | Shares |
|---|---|---|---|
| 12 | 20 min | 120 min | 1 |
These cookies combine chewy chocolate chip cookies with gooey s'mores, resulting in a texture-packed sweet treat that we can't get enough of.
dessertbakingnut freesummerfourth of july
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Equipment
Whisk
Instructions
In a medium bowl, whisk all-purpose flour, whole wheat flour, cinnamon, kosher salt, baking powder, and baking soda.
In a large bowl, mix brown sugar, butter, and granulated sugar. Stir in eggs, then add vanilla. Stir in dry ingredients until just combined. Stir in chips.
Scoop out 12 (1/3-cup) portions of dough (about 100 g.). Roll into balls and arrange on a parchment-lined baking sheet. Refrigerate until cold, about 10 minutes.
Working one at a time, pat one portion of dough to a 4" cup in the palm of one hand. Place one graham cracker square in the center. Top with a piece of chocolate, a marshmallow, and a second graham cracker. Enclose dough around filling. Return to prepared sheet. Repeat with remaining dough, graham crackers, chocolate, and marshmallows. Freeze until very firm, 30 to 35 minutes.
Place a rack in center of oven; preheat to 375°. Divide dough between 2 parchment-lined baking sheets, spacing 3" apart. Sprinkle with sea salt.
Bake cookies, rotating sheets front to back halfway through, until lightly browned around the edges and just set on top, 16 to 18 minutes.
Let cool 5 minutes, then transfer to a wire rack and let cool completely.
S'mores-Stuffed Cookies
Delish (Anna Painter)
| Serves | Prep | Total | Shares |
|---|---|---|---|
| 12 | 20 min | 120 min | 1 |
These cookies combine chewy chocolate chip cookies with gooey s'mores, resulting in a texture-packed sweet treat that we can't get enough of.
dessertbakingnut freesummerfourth of july
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Whisk
Ingredients
melted
1"
such as Hershey’s, separated into 12 pieces
Instructions
In a medium bowl, whisk all-purpose flour, whole wheat flour, cinnamon, kosher salt, baking powder, and baking soda.
In a large bowl, mix brown sugar, butter, and granulated sugar. Stir in eggs, then add vanilla. Stir in dry ingredients until just combined. Stir in chips.
Scoop out 12 (1/3-cup) portions of dough (about 100 g.). Roll into balls and arrange on a parchment-lined baking sheet. Refrigerate until cold, about 10 minutes.
Working one at a time, pat one portion of dough to a 4" cup in the palm of one hand. Place one graham cracker square in the center. Top with a piece of chocolate, a marshmallow, and a second graham cracker. Enclose dough around filling. Return to prepared sheet. Repeat with remaining dough, graham crackers, chocolate, and marshmallows. Freeze until very firm, 30 to 35 minutes.
Place a rack in center of oven; preheat to 375°. Divide dough between 2 parchment-lined baking sheets, spacing 3" apart. Sprinkle with sea salt.
Bake cookies, rotating sheets front to back halfway through, until lightly browned around the edges and just set on top, 16 to 18 minutes.
Let cool 5 minutes, then transfer to a wire rack and let cool completely.